for 8 servings
- 2 jars roasted Chestnuts (425 g | 15 oz size)
- 2 cups milk
- 0.333 cup granulated sugar
- 1 pinch salt
- 1.333 cups plain semi-sweet chocolate (chopped)
- 2 tablespoons Rum (or cognac)
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
In a medium saucepan, combine chestnuts, milk, sugar and salt and bring to a simmer over medium heat. Reduce heat to medium low and simmer, stirring frequently and breaking up the chestnuts as you stir for about 10 to 13 minutes, or until the milk has been absorbed by the chestnuts.
Melt the chopped chocolate in a double boiler; and set aside.
When the chestnuts are cooked, pass them through the large holes of a food mill, into a bowl. Gently stir in the melted chocolate and rum, and fold together until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, at least one hour or overnight.
Just prior to serving, whip the cream with powdered sugar and vanilla, until peaks form and the whipped cream holds its shape. Pass the chestnut-chocolate puree through a food mill or ricer, letting it drop onto a serving platter or bowl, letting the puree pile up into a mound.
Spoon half of the whipped cream onto the mound of chestnut-chocolate puree. Serve; passing the remaining whipped cream.
The puree can be refrigerated for up to one day. The assembled (without the whipped cream) Monte Bianco can be refrigerated, uncovered, for up to 6 hours.